Scalloped Oysters

Ingredients

• 1 quart or 2 dozen oysters
• 4 slices good bread, toasted
• 14 cup butter
• 14 teaspoon pepper
• 2 tablespoons light cream
• 1 teaspoon Worcestershire sauce
• 2 tablespoons sherry
• oyster liquor

Method

1. 1

   Put a sieve over a bowl and put the oysters in the sieve.

2. 2

   Examine them for bits of shell and reserve the oyster liquor to add to the sauce.

3. 3

   Melt the butter in a pan, cut the toast into strips and toss them in the butter until they are well coated.

4. 4

   Put 1% of the toast strips in the bottom of a fireproof 10 by 6 inch greased baking dish.

5. 5

   Cover the toast with half of the oysters.

6. 6

   Combine all the rest of the ingredients and pour half of it over the oysters.

7. 7

   Lay another third of the toast strips on the oysters and the rest of the oysters on them and pour the rest of the sauce over the oysters.

8. 8

   Crumble the rest of the toast on top.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 10. The excerpt below is the record exactly as published.

Scalloped Oysters 1 quart or 2 dozen oysters l4 teaspoon pepper 4 slices good bread, toasted 2 tablespoons light cream 14 cup butter 1 teaspoon Worcestershire lf teaspoon salt sauce 2 tablespoons sherry dash cayenne pepper oyster liquor

Cook this with the app: pantry check, scaling, and the assistant.